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IMAM BAYILDI

2 medium onions, chopped
olive oil
2 garlic cloves, crushed
3 medium tomatoes, peeled and chopped
3 tablespoons chopped parsley
Salt and pepper to taste
2 medium eggplants
2 teaspoons sugar
3 tablespoons fresh lemon juice

Saute the onions in a little oil. Add the garlic, tomatoes, parsley,
salt, and pep per. Cook until mushy. Cut the stem ends from each
eggplant. Make 3 lengthwise slits, almost from end to end. With
and hold each slit apart and spoon the onion mixture into each
cavity. Arrange eggplants in a baking dish. Sprinkle with sugar,
lemon juice, and 1/2 cup oil. Bake, covered, in preheated moderate
oven (350 F.) for 40 minutes, or until tender. Serve hot, or as
they do in Turkey, cold with yogurt. Makes 4 to 6 servings.

One modification. Instead of making three slits in the eggplants,
etc. hollow the eggplants out, but leave a firm outer edge. Take
the insides of the eggplants, chop them up, toss them into the pan
with the other sauted ingredients. Saute the new mixture.

Then stuff the eggplants with that mixture. If you want to microwave,
I found that 15 to 20 minutes on medium works well. Actually, I
microwave for 15 minutes then I baste the eggplants with the liquid
at the bottom of the dish. I then cook for the remaining 5 minutes
at high. You can tell by looking when the outer edge is done. We
slice it for serving.

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